Vegan Buffalo Chicken Dip

Total time40 min

Prep time15 min

Cook time25 min

This creamy, spicy baked dip comes together in one bowl and finishes bubbling and golden under the broiler-hot oven, with that classic Frank's RedHot tang running through every bite. It bakes up rich and scoopable, the kind of dip that pulls into long, gooey strands when you dig in with a chip or a crisp celery stick. A scatter of sliced green onions on top adds a fresh, sharp bite that cuts through the richness. Whether you're setting it out for game day or just craving something warm and spicy, it holds its own on the table alongside tortilla chips, crackers, and plenty of celery for dipping. It's a genuinely satisfying pick for a vegan spread, no one reaching for it will feel like they're missing out.

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Ingredients

8 servings

2 cups cooked chicken, shredded
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Chef's tip
Check the package. If the product is precooked, stir it in near the end and heat it through. If it is uncooked, cook it in the recipe just as the chicken is cooked, using the package times as a doneness guide.
8 oz cream cheese, softened
½ cup hot sauce (such as frank's redhot)
½ cup ranch dressing
1 cup cheddar cheese, shredded, divided
Chef's tip
Shred it and warm it gently; dairy-free cheddar melts best baked into a dish.

For serving

2 tbsp sliced green onions (optional)
tortilla chips, celery sticks, or crackers, for serving

Instructions

1
Preheat the oven to 350°F (175°C). Lightly grease a 9-inch baking dish and set aside.
2
In a large mixing bowl, beat the softened cream cheese with a hand mixer on medium speed until smooth and lump-free, about 1 minute.

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